Quick preserved lemon
Sometimes we source lovely unwaxed lemons from organic growers in Sicily. Lemon skins are rich in vitamins and antioxidants and well as flavour! Lemon peel can be used in all kinds of dishes, savoury and sweet, to add a special bit of zing and a freshness that shines through the other flavours.
Preserved lemon is a very Moroccan thing - it's a simple process of combining the lemon with salt to preserve it for long periods of time. They have a very strong and unique flavour that works well in tagines and sauces like Chermoula.
It's usually made with quite small lemons, and requires you to wait a week or so before they're ready to use. This quick version makes the preserved lemon ready to use immediately.
This recipe uses one very large lemon and make a small jar's worth.
1 large lemon
1/2 cup fresh lemon juice
1 Tbsp course sea salt
Combine ingredients in a small pan over medium high heat; stir to dissolve salt.
Cover, reduce heat to low and simmer until lemon slices are nearly tender (peel will appear translucent), about 10 minutes.
Leave to cool; store in the refrigerator up to one week.